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Banana Bread Recipe
Ben Carraoli

Banana Bread Recipe

I’ll never forget the first time I baked this classic banana bread — the aroma filled my whole kitchen. After making it over and over, it became my go-to whenever I had ripe bananas on the counter. The crumb stays super moist and tender, and the banana flavor really shines.
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Total Time 3 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups 250g all-purpose flour – Forms the structure of the bread.
  • 1 teaspoon baking soda – Helps the loaf rise properly.
  • 1/4 teaspoon salt – Balances sweetness and enhances flavor.
  • 1/2 teaspoon ground cinnamon – Adds warm depth of flavor.
  • 1/2 cup 113g unsalted butter, softened – Creates a rich and tender texture.
  • 3/4 cup 150g brown sugar – Keeps the bread moist and flavorful.
  • 2 large eggs room temperature – Provide structure and stability.
  • 1/3 cup Greek yogurt or sour cream – Adds moisture and softness.
  • 1 and 1/2 cups mashed ripe bananas – The key flavor ingredient.
  • 1 teaspoon pure vanilla extract – Enhances overall sweetness.
  • Optional: 3/4 cup chopped walnuts/pecans or 1 cup chocolate chips – Adds texture and extra flavor.

Method
 

  1. Preheat the oven to 350°F (177°C) and place the rack in the lower third. Grease your loaf pan thoroughly to prevent sticking. Proper preparation ensures even baking and easy removal after baking.
  2. In a bowl, whisk together flour, baking soda, salt, and cinnamon. Mixing them first helps distribute the leavening evenly. This step ensures consistent texture in every slice.
  3. In a large bowl, beat softened butter and brown sugar until light and creamy. Add eggs one at a time, mixing well after each addition. Then blend in yogurt, vanilla, and mashed bananas until smooth and combined.
  4. Add the dry ingredients to the wet mixture and mix on low speed just until combined. Avoid overmixing to keep the bread soft and tender. Pour batter into the prepared pan and bake for 60–65 minutes, loosely covering with foil halfway through to prevent over-browning.
  5. Insert a toothpick in the center to check doneness — it should come out clean with a few moist crumbs. Allow the bread to cool in the pan for about one hour. Remove carefully, slice, and enjoy.

Notes

  • I always use very ripe bananas with brown spots — they give the best sweetness.
  • I avoid overmixing after adding flour to keep the texture soft.
  • I sometimes sprinkle a little brown sugar on top before baking for a crispy crust.
  • Adding chocolate chips makes it more indulgent and family-friendly.
  • Letting the bread cool completely improves slicing and flavor.